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 Sous-vide cooking 
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Damn dude, you make some good stuff!

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Sun Feb 17, 2019 12:07 pm
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Itchin4Fishin wrote:
NWGunner wrote:
Interesting.

Did you sear via oven, stove-top, or torch?



Stove top in cast iron. Didn’t use the torch this time.



Gotcha, nice!

I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....

For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.

The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.

Restaurants have used it for years, but now even Anova & Alton Brown are touting it...


Sun Feb 17, 2019 3:21 pm
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NWGunner wrote:
Itchin4Fishin wrote:
NWGunner wrote:
Interesting.

Did you sear via oven, stove-top, or torch?



Stove top in cast iron. Didn’t use the torch this time.



Gotcha, nice!

I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....

For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.

The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.

Restaurants have used it for years, but now even Anova & Alton Brown are touting it...


Interesting. Our Filipino neighbors would cook salmon in mayo all the time when we live in Lynnhood ca 1992

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Sun Feb 17, 2019 4:43 pm
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pablo I use mayo sometimes on my fish too. one fillet just a light rub on the whole thing you don't need to dollop it

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Sun Feb 17, 2019 4:58 pm
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Yep, just a light coat with a pastry brush, not lathered on like a sandwich :bigsmile:

It's supposed to help grilled chicken breasts stay moist, but haven't used it that way myself...


Sun Feb 17, 2019 5:03 pm
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cmica wrote:
pablo I use mayo sometimes on my fish too. one fillet just a light rub on the whole thing you don't need to dollop it


Yes that's what we did, they used to coat the fish, like 1/4". Just a bit much, but we liked the idea enough to try it on the very light side.

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Sun Feb 17, 2019 5:15 pm
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Itchin4Fishin wrote:
Egg bites-

Eggs, cream, red peppers, onion, bacon, cheese, salt and pepper. 170 degrees for 50 mins.


Sent from my iPhone using Tapatalk

I'm doing the low carb thing. I would like a more exact recipe. :thumbsup2:

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Mon Feb 18, 2019 3:52 am
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NWGunner wrote:
Itchin4Fishin wrote:
NWGunner wrote:
Interesting.

Did you sear via oven, stove-top, or torch?



Stove top in cast iron. Didn’t use the torch this time.



Gotcha, nice!

I just did two tri-tips over snowmageddon....131 for 6.5 hours...then reverse seared in cast iron with mayo....

For those not using mayo, it's becoming the rage for searing and grilling, whether you Sous Vide, or not.

The sugars and protein in the mayo help accelerate the Maiillard Reaction/Browning, and since it's an emulsion, it's sticks to the steak, fish, chicken, rather than roll off.

Restaurants have used it for years, but now even Anova & Alton Brown are touting it...


I haven’t seared with mayo yet. Been reading up about it and I’ll probablt try it with beef. I’d hate to ruin my elk! Lol

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Mon Feb 18, 2019 1:18 pm
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Every time I advocate for it in the other "what have you cooked today" thread, people seem to think I'm weird. I guess I just needed to mention it here.

Remember that you can pasteurize the eggs with sous-vide, before you make mayo with them. I also firmly advocate using apple cider vinegar in the may - very tasty.


Mon Feb 18, 2019 3:17 pm
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So..... Scramble some eggs, cut or crumble bacon into it (I add a little milk to my scrambled eggs) a little pepper and some chives
Scoop into 4oz canning jars, lid loose enough to let air out.
172 ish for 1 to 1.5 hours
Awesome breakfast, cooks in 35 seconds in microwave.


Mon May 13, 2019 2:55 pm
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